Your signature cocktail.

[Wally_Hood]

Wally, that sounds great. I make my own sugar syrup but was thinking about growing some other drinks ingredients; Mint, Lemon, Borage, Strawberries.

Encouraging to hear someone has already started.

When you plant the mint, keep it isolated in a large pot. It's very aggressive and will take over the surrounding plants. At some point you'll probably have to cut it in half just to get it under control.

Neglected to mention we have a lemon tree. Not only nice for mixed drinks, but I've developed an addiction to half a lemon squeezed into a tall glass of ice water...

 

[BeefeaterGin]

Signature cocktail over here in London would have to be the Dry Martini. You can drink this in any season as a truly magnificent cocktail.

I have included the recipe for all your cocktail enthusiasts to make in your own time. Let me know how it goes....

3 PARTS Beefeater Gin

1 PART Dry Vermouth

2 DASH Orange bitters (optional)

METHOD Stir all ingredients with ice until very cold. Strain into a chilled martini glass and garnish with a lemon twist.

ENjoy!!!!:eusa_clap

 

[PADDY]

Dry Martini...

I like the old fashioned method of just washing the ice with a drop of Vermouth and emptying it out (leaving the ice in the shaker), then in with the Gin (Beefeater or Plymouth I prefer with the likes of the 1917 Aviation, but would be overbearing in the Martini, so either the Bombay Sapphire, Tanquerey or Juniper Green). Light shake (or stir, depending on preference), strain into glass and pop in the olive - et voila!! :eusa_clap
Claridges and The Connaught (London) create a nice, traditional Martini for those in the big smoke.

Signature cocktail over here in London would have to be the Dry Martini. You can drink this in any season as a truly magnificent cocktail.

I have included the recipe for all your cocktail enthusiasts to make in your own time. Let me know how it goes....

3 PARTS Beefeater Gin

1 PART Dry Vermouth

2 DASH Orange bitters (optional)

METHOD Stir all ingredients with ice until very cold. Strain into a chilled martini glass and garnish with a lemon twist.

ENjoy!!!!:eusa_clap

 

[Brad Bowers]

Quibble over terms

Too modern, my good man!

Paddy, to me, a martini with very little vermouth is a newfangled modern martini, such as gained popularity from the '40s through today.

I'd call a martini, as it was originally mixed, with a 3:1 or 4:1 ratio, a traditional, old-fashioned, or classic martini.

Brad

 

[Opas Coat]

Not quite a cocktail how ever on a cold winters day after a snowmobile ride in -30 I like to boil some water/ pour in to a mug, add three to four sugar cubes, Johnny Walker Red, Cherry Whiskey and yummm. It always tastes like a second is in order.

 

[ValenciaCalling]

What do you call a Shirley Temple with alcohol in it?
This isn't a riddle. I'm really curious. haha

 

[Absinthe_1900]

Too modern, my good man!

Paddy, to me, a martini with very little vermouth is a newfangled modern martini, such as gained popularity from the '40s through today.

I'd call a martini, as it was originally mixed, with a 3:1 or 4:1 ratio, a traditional, old-fashioned, or classic martini.

Brad

Exactly!

A Martini is not just a cold glass of gin.

 

[Wally_Hood]

Too modern, my good man!

Paddy, to me, a martini with very little vermouth is a newfangled modern martini, such as gained popularity from the '40s through today.

I'd call a martini, as it was originally mixed, with a 3:1 or 4:1 ratio, a traditional, old-fashioned, or classic martini.

Brad

I must agree with Mr. B~ a 3 to 1 or 4 to 1 mixture is what makes a martini a martini. While allowances must be made for individual tastes, with each of us tweaking a receipe to suit our own tastes, anything other than the classic proportions is something else.

 

[ladybrettashley]

i'm an old fashioned girl

I certainly have to add my vote to the Old Fashioned cadre. I usually make mine with Knob Creek, and only one cherry dropped in last thing before you drink it.

Admittedly, in the heat i quite like a mojito; i find bourbon to be more of a cool-weather liquor. A friend recently turned me on to a mojito with a bit of basil, and tonic rather than the soda. I believe it may become my go-to for the upcoming miserable summer.

 

[jamespowers]

What do you call a Shirley Temple with alcohol in it?
This isn't a riddle. I'm really curious. haha

Depends what kind of alcohol you add.
I am sure there are a dozen recipes out there for a shirley Temple with alcohol. Try:

3 oz Dark Rum
3 oz lemon-lime soda
3 oz ginger ale
1 dash grenadine
maraschino cherry for garnish

I call it Power's Punch or a Power Punch.

 

[ValenciaCalling]

Depends what kind of alcohol you add.
I am sure there are a dozen recipes out there for a shirley Temple with alcohol. Try:

3 oz Dark Rum
3 oz lemon-lime soda
3 oz ginger ale
1 dash grenadine
maraschino cherry for garnish

I call it Power's Punch or a Power Punch.

Thanks James!
How did you know I was a rum kinda girl? haha
Sounds fantastic!

 

[SamMarlowPI]

it's the end of term and school year for me this week and i'm celebrating by drinking Vespers all weekend...

with the actual end of year party on sunday...but [huh] lollol

the kina lillet(actually lillet blanc but...) is in the mail...can't wait

 

[jamespowers]

Thanks James!
How did you know I was a rum kinda girl? haha
Sounds fantastic!

Just lucky I guess. I could have went off the rails and put in Sambucca.

 

[DanielJones]

Quite a simple & refreshing one. Hendricks Gin & Fever Tree tonic. Sometimes with a wedge of lime.

On a sweet tooth day I go for a gin gimlet.

Cheers!

Dan

 

[Ethan Bentley]

it's the end of term and school year for me this week and i'm celebrating by drinking Vespers all weekend...

with the actual end of year party on sunday...but [huh] lollol

the kina lillet(actually lillet blanc but...) is in the mail...can't wait

I remember my original "quest" for Lillet so I could make a more authentic Vesper; this was back in the day before Casino Royale came out so it was a lot less known and not so easily available.
Mrs. Bentley managed to find some by tracking down the UK distributor and dealing with him direct.

When I make one, I like to drink it out of a champagne goblet, as the book suggest, it's a little ritual but I enjoy it. I'm a big Flaming fan.

 

[jamespowers]

Quite a simple & refreshing one. Hendricks Gin & Fever Tree tonic. Sometimes with a wedge of lime.

On a sweet tooth day I go for a gin gimlet.

Cheers!

Dan

Nothing wrong with a Hendricks gin.

 

[SamMarlowPI]

ahh yes i read that too...the goblet...as they say, Bond was kind of 'out of it' as far as fashion and such...

lillet is so common now they have it at BevMo...lol

i just got the other ingredients yesterday...unfortunatley i had to substitute smirnoff blue for stoli blue...:eusa_doh: [huh]

I remember my original "quest" for Lillet so I could make a more authentic Vesper; this was back in the day before Casino Royale came out so it was a lot less known and not so easily available.
Mrs. Bentley managed to find some by tracking down the UK distributor and dealing with him direct.

When I make one, I like to drink it out of a champagne goblet, as the book suggest, it's a little ritual but I enjoy it. I'm a big Flaming fan.

 

[DanielJones]

Nothing wrong with a Hendricks gin.

Amen!

Cheers!

Dan

 

[WH1]

ah Hendricks gin and tonic with a slice of lime. Civilization in a glass. I could really use one right now.

 

[jamespowers]

ah Hendricks gin and tonic with a slice of lime. Civilization in a glass. I could really use one right now.

Couldn't we all?